SWEET POTATO BEEF BACON STEW
2 TB olive oil……………………………………….2 white or yellow onions, bite-sized chunks
1-1/2 to 2 lbs. beef stew meat (or boneless chuck roast, cut into 1” pieces)
2 TB flour…………………………………………...3-4 tsp. crushed or minced garlic
2-3 strips bacon……………………………………1-2 TB fresh parsley, chopped
1 cup red wine………………………………….….1/2 tsp. smoked paprika
3 cups beef broth or hot water w/beef bouillon dissolved
2 medium sweet potatoes, peeled and chopped into bite-sized chunks
4 medium carrots, peeled and sliced……….…....2 bay leaves
1 medium turnip, peeled & cut into 3/4"cubes
1 tsp. dried thyme leaves………………………....2-3 stalks of celery, sliced
1-2 tsp. Kosher salt…………………………….….1/2 to 1 tsp. black pepper
***
Heat the olive oil in a large Dutch oven over medium-high heat. Chop/cut the bacon into about 1” pieces and brown in the oil & remove from the pot. Dredge the stew meat in the flour (I toss it with the flour in a plastic bag). Brown the stew meat, working in three batches, for just a few minutes until the sides of the meat are brown and crisp. Remove meat from pot and set aside.
Add in the onions and garlic, and cook until just fragrant and tender, about five minutes.
Add in the wine mixture, and scrape the bottom of the pan to deglaze.
If cooking in a slow cooker, transfer the wine, beef, and all remaining ingredients in a slow cooker and cook for 4-6 hours on high or 6-8 on low.
If cooking on the stove, add in the beef and all remaining ingredients to the Dutch oven, bring to a boil, reduce heat, and simmer for 90 minutes to 2 hours, or until the meat is very tender and the gravy is thick and smooth.
Serves 6-8 ** Any leftovers can be frozen and reheated another night